Corny Corn Bread
Cornmeal, Rice, Grains Recipes | Quickbreads, Coffee Cakes Recipes
Yield: Makes about 15 squares.
- 2 cups yellow cornmeal
- 2 cups flour
- 1 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2-1/2 cups milk
- 1-1/2 cups corn oil
- 5 eggs
- 1-1/2 cups cooked corn kernels
Combine the dry ingredients in one bowl, then beat together the milk, oil, and eggs in a separate bowl. Combine the two mixtures, stirring briefly. Fold in the corn kernels. Pour into a 13x9-inch baking pan and bake at 350 degrees F for 30 minutes, or until firm in the center and just golden.
Reviews by Readers
Quick and easy. Kernels of corn add superb texture and taste. THANKS!! – Anonymous Review
My family devoured this corn bread and begged me to make it again. We all loved it. Bravo! – Reviewed by Genevieve Kennedy
The cornbread was a big hit, but I had to extend the cooking time by 25 minutes. My oven cooks on the hot side and it was still soupy in the middle after 30 minutes. Next time I'll reduce the liquid. – Reviewed by Jon Bowne
This a great corn bread. Add a small can of green chiles and you have a Southwest style. – Reviewed by Jim
This has way too much sugar. My family does not like corn bread that tastes like a corn cake dessert. – Reviewed by Fern Wilman
Very good recipe but I would reduce the sugar by about 1/3. – Anonymous Review
This wasn't corn bread, it was cake. – Anonymous Review
This is great. I cannot tell you how many times I have been asked for a copy of the recipe. My son added chopped red bell peppers along with the corn and it was very good. Thank you so much for sharing this great recipe. – Reviewed by Janet Thompson
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